Lemon Juice

Barley is a great medium to translate the smoky, nutty flavors in this recipe.

Quick and easy yet packed with flavor, this is a crowd-pleasing appetizer you can serve year-round.

Bright and tangy sumac stars in this crowd-pleasing salad.

Flaky biscuits and an herb-infused butter come together to make one seriously nutritious (and energy-boosting) side.

A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!

If you’re a cheesecake fan, this goat cheese tart will make you fall in love all over again. The tangy filling is topped with a simple but elegant compote featuring fresh blackberries and figs.

Heirloom carrots are a great go-to veggie for a side dish because they look gorgeous plated; plus, they’re delicious simply roasted with olive oil or coconut oil. But when you top with maple syrup and cashew cream, these carrots become next-level!

This celebration of summer combines lemon-herbed ricotta, juicy heirloom tomatoes and a scattering of fresh herbs onto premade crusts – easy as pie. Swap in gluten-free or grain-free crusts to accommodate any dietary restrictions.

Scampi, a garlicky dish typically made with shrimp, is also a fast and flavorful way to cook up mussels.

A juicy, savory lamb burger is nestled into a fresh chopped Greek salad — no bun necessary. Instead of crumbled feta, we went to the next level and created an irresistible, creamy yogurt-feta sauce for drizzling.

Salty olives, sweet grapes and fresh herbs give ordinary chicken salad a tantalizing twist. Harissa paste gives it a Moroccan flair, but if you can’t find it, you can use a pinch of curry powder or skip it entirely.

A great beach-house snack.

A staff favorite, this creamy-tart bevvy uses cream cheese for a rich texture while keeping the sugars at just 9 grams.

Peas are a perfect replacement for avocados in this slightly sweet and minty dip.

Lemon lovers will really dig this dish: Rich and meaty cod steams away under lemon slices in a parchment package, then a fresh herb and lemon sauce adds the finishing touch.

A creamy herb dressing is the perfect complement for soft butter lettuce and avocado. If you don’t want to risk onion breath, skip the onion entirely, or pickle it for a sweet-tart flavor without the pungency.

These halloumi tacos with are spicy avocado mash are an incredibly tasty vegetarian meal option.

The sweet artichoke meat tastes amazing dipped in the tangy lemon yogurt dip

The classic deviled egg taste that you love with a boost of anti-inflammatory goodness from the turmeric.

A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish.

Roasting radishes mellows out their pungent flavor. Here, we use their green tops to provide a nutrient boost while minimizing waste. This dish makes a great side, or make it a main by serving it in a bowl topped with fried eggs.

This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.

These high-protein potatoes make the perfect appetizer, snack or side dish. Plus, they're gluten-free and Whole30 friendly.

Jazz up your go-to tuna mix with our sesame, Waldorf and pesto variations. Use them to top salads, fill a lettuce cup or snack on with veggie dippers. Remember to check your tuna and mayo labels carefully to ensure you are selecting Whole30-compliant varieties.

Sweet and crispy, these sweet potato latkes are really hard to beat, especially as a breakfast side paired with bacon and eggs.

Cashew butter and an array of cooked vegetables are blended into a creamy sauce that’s drizzled over these nachos made from sliced sweet potatoes. You may have some leftover sauce, but it’s great reheated and poured over roasted vegetables or drizzled over chili. Simply cover and refrigerate and then reheat on the stove top.

Most chicken piccata recipes use white flour to dredge the chicken, but in this Whole30-friendly version, we’ve used a combination of arrowroot and almond flour instead. A quick sauce of broth, coconut cream and mustard powder adds big flavor to this easy dinner.

This Whole30 Pesto Chicken Salad is healthy and delicious. Paleo, and gluten-free, this it makes a great meal or a filling snack.

This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars. Urban suggests it as a snack for your next book club night, but we also love it as a topper for a piled-high bowl.

It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.

Mixed with fried capers and topped with golden, crisped-up shallots, you’ll hear, “Pass the Brussels sprouts!” numerous times around the holiday table.

This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.

Roasting the grapes intensifies their flavor, adding big bursts of sweetness against the savory veggies and lemon vinaigrette.

This simple salad is jam-packed with textures and flavors that makes every bite varied and satisfying.

Homemade pesto is a great way to dress up this flavorful dinner that boasts a plate full of superfoods.

Move aside mayo-drenched tuna and egg salads. This deconstructed take on the standard fare uses Greek yogurt for a protein boost and delivers fresh crunch from the cucumber and almonds.

Not only is clean-up minimal with this one-pot chicken dish, but you can freeze it and simply reheat and eat so you spend less time in the kitchen and more time doing the things you love.

This nutritious and delicious cauliflower pizza is packed with flavor. Topped with colorful veggies, this is a dish that everyone will enjoy. Make it ahead and reheat throughout the week for an easy lunch or dinner.

To ensure that your herb-infused turkey breast is impossibly moist – but still low in fat – leave the skin on during cooking to seal in the juices and discard prior to eating.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

Salads can satisfy even the biggest of appetites, as proven by this eye-catching and protein-packed dish from "Food: What the Heck Should I Cook?", the latest from Dr. Mark Hyman.

Chicken thighs contain more energy-supporting iron than chicken breasts, and they’re juicier and more flavorful. Here they work perfectly with sweet-savory pistachios and a rich citrus sauce.

A side of corn on the cob and a drizzle of homemade tahini sauce makes an otherwise simple dinner spectacular.

This power bowl — topped with a creamy, homemade eggplant dip called baba ghanoush — is fresh and filling.

All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

These protein-rich salmon patties have a bright citrus flavor. Serve them with your favorite sides for dinner or on a crispy green salad for a filling lunch.

Featuring fresh peaches and an oat and nut topping, this peach crisp makes for a wholesome breakfast or afternoon treat. To save on ingredients in the plan, we use whole almonds and grind them into flour, but if you already have almond flour on hand, you can use it instead (use a roughly equivalent amount).

This spiced chicken brings the heat, while refreshing corn salsa made with sweet tomatoes and creamy avocados lends balance and crunch.

Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.

You need not head south for the fatty, deep-fried original – try this cleaner take on New Orleans' classic sammie, with grilled fish, lots of veggies, whole-wheat baguette and a light goat cheese spread.

This zesty sorbet has only three ingredients but it is bursting with flavor.

This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.

Yes, you can fit fish and chips into your clean meal plan! This version boasts a grain-free batter and shallow frying technique in avocado oil. Thinly slicing the potatoes makes for a large serving from just one small potato.

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.

Traditional falafel is made with chickpeas, but our lower-carb version is made with cauliflower rice and almond flour. You can cook them in a waffle iron for a fun presentation, or bake them to keep it simple. If you like a bit of heat, add a splash of harissa or sriracha to the tahini dressing.

Succotash really came into its own during the Great Depression, thanks to its thrifty nature, and we think a clean version seasoned with dill, lemon juice and zest is the perfect accompaniment to our tender pink trout.

We’ve remade classic coconut shrimp without the traditional white flour and bread crumbs.

Yes, you can still have avocado toast on keto – if you use our low-carb loaf made with nut butters and coconut flour. The leftover bread is delicious toasted and buttered, for sandwiches or made into French toast.

Butter makes everything better – so go ahead, embrace it on a ketotarian diet. It adds richness to this uber easy sautéed sole with crunchy carrots, bell pepper and snap peas.

Filling and protein-rich, these shrimp cakes are also packed with green onions, potent prebiotics that encourage better digestive health.

This rich marinade turns everyday chicken into an extraordinary meal.

The key to this mayo-free dip is hearts of palm, which lend a light creaminess when blended up with lemon and Parmesan, for a twist on a classic.

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

This slow-cooker version of the Middle Eastern classic is given a twist with ras el hanout, a North African spice blend that can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, nigella, mace, galangal, turmeric and dried flowers such as lavender and rose.

Chicken noodle soup is the ultimate comfort food­. This makeover uses zucchini noodles (aka zoodles) instead of wheat noodles and a variety of herbs to amp up the flavor. Make sure to look for a broth that’s made with Whole30-compliant ingredients.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Roasting thin slices of Brussels sprouts makes them deliciously caramelized, while Jerusalem artichokes and green olives add buttery flavor to this unique side dish. The sprouts can be cut up to 4 days in advance, but the cooked dish is best right out of the oven.

You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.

Tender salmon and warm Moroccan spices make for a quick and healthy meal. Bulgur is low in fat and a good source of vitamins, minerals and fiber for a filling side.

Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

Chickpeas and an array of colorful veggies combine for a complete meal.

Prep these vibrantly colored veggie patties on Sunday, then simply heat them up during the week. Serve on buns or in lettuce wraps with our speedy Lemon Avocado Sauce smothered over top.

Cashew cream is a multipurpose vegan sauce that's creamy and delicious, and super-easy to make.

Macadamia nuts meld perfectly with the flavors of the sweet basil, pungent garlic and salty Parmesan cheese to create this creamy, fresh pesto sauce.

This easy grilled lemon shrimp is healthy, incredibly flavorful, and quick to make with a few, simple ingredients!

This paprika grilled chicken is marinated with the warm smoky flavor of paprika and the sharp tang of lemon juice. Grill it ahead of time and use it in multiple meals throughout the week.